Portuguese Chickpea And Cod Salad Recipes

Steps:

• place the cod and egg in a pot of water.
• boil for about 10 minutes.
• remove from pot and let cool.
• in the meantime boil chickpeas in its water for about 20 minutes (drain when done).
• once cod has cooled flake it.
• peel and chop the egg.
• place the cod, chickpeas, egg and onion in a salad bowl.
• mix the dressing ingredients and pour over cod and chickpea.
• Enjoy.
• Better served cold.

Steps:

• Prepare Bacalhau.
• Soak fish in water for at least 24 hours and preferably 48 hours, changing the water 3 to 4 times per day.
• Drain the fish, rinse well and place in a saucepan with enough water to cover.
• Bring to a boil.
• Taste the water; if it is too salty, drain the fish, add fresh water and bring to a boil again.
• Lower the heat and simmer for 20 minutes.
• Drain and let cool.
• Remove any skin and bones and separate the fish into coarse flakes.
• Prepare the stew.
• In a heavy skillet, heat the olive oil and cook the onion slowly until it is golden.
• Stir in the Bacalhau and heat for two minutes.
• Add chickpeas, parsley, vinegar, garlic, piri-piri, salt and pepper and cook for another two minutes or until the mixture is completely warmed through.
• Serve garnished with the hard boiled eggs and olives.